Chole Samosa Chat - the Roshni Way!

Chole Samosa Chat is a very famous street food item in Mumbai. Samosa is a traingular shaped deep fried snack. I first tried this in my Graduation college canteen and I absolutely loved it. The perfect blend of crunchy samosas with creamy chole (chickpea) curry, Spicy green chutney, Tangy tamarind chutney and sweet dahi makes this dish perfect. I enjoy every bite and I am sure you will enjoy it too. This recipe is a bit long and takes time but trust me it is worth the hardwork. I have divided the recipe into 4 parts.

1. Samosa
2. Chole masala
3. Chutneys
4. Chat

Without any further ado lets start with the recipe.

Samosas (12-15 samosas)

1. All-purpose flour (1.5 cups)
2. Carrom seeds (1 tablespoon)
3. Salt
4. Oil
5. Green chilies
6. Potatoes (7-8 medium-sized)
7. Peas
8. Turmeric powder
9. Red chili powder
10. Coriander powder
11. Cumin powder
12. Chat masala
13. Ginger paste

Chole

1. chickpea (3-4 Cups)
2. Tomatoes (2)
3. Onions (2)
4. Oil
5. Salt
6. Ginger paste
7. Turmeric powder
8. Red chili P\powder
9. Cumin powder
10. Coriander powder
11. Chole masala
12. Chat masala

Chutney

• Green Spicy Chutney

1. Coriander leaves (1 cup)
2. Mint Leaves (1 cup)
3. Ginger.
4. Garlic.
5. Green chilies.
6. Lemon Juice.

• Tangy Tamarind Date chutney

1. Tamarind seedless (50 grams)
2. Dates (50 grams)
3. Jaggery powder
4. Fennel seeds
5. Asafoetida
6. Oil

Chat

1. Tomato
2. Onion
3. Nylon Sev
4. Spicy chana
5. Curd
6. Sugar

1. Take 7-8 medium-sized potatoes.
2. Wash it nicely.
3. Take a pressure cooker.
4. Add 1 cup of water and the potatoes.
5. Add 1 teaspoon of salt.
6. Cook it for 2 whistles on high flame and 3-4 whistles on low flame.
7. Once done, turn off the flame.
8. Let it cool down.

1. Once the pressure is off, open the lid.
2. Wash the potatoes under cold water.
3. Peel the skin of the potatoes.
4. Roughly mash them with the help of a fork or your hand. Just mash it roughly, there is no need to make it smooth.

1. Heat a kadhai (Deep Pan)
2. Add 2-3 tablespoons of oil. Let it heat.
3. Add Finely chopped green chilies.
4. Add 1-2 tablespoons of ginger paste.
5. Cook it till the raw smell goes away.
6. Add 1/2 cup of green peas. ( I have used frozen peas. If you are using fresh peas, Cover and cook the peas for 2-3 minutes)
7. Add the mashed potatoes.

Add the following spices:

1. Turmeric powder (1/2 tablespoon)
2. Red chili Powder (1 tablespoon)
3. Coriander Powder (1/2 tablespoon)
4. Cumin Powder(1/2 tablespoon)
5. Chat Masala(1/2 Tablespoon)
6. Salt (As per taste).

Mix everything well.

1. Cook the stuffing for one minute or two.
2. Taste the stuffing and adjust the spice level according to your liking.
3. Add 1/2 cup of chopped coriander leaves.
4. Mix well.
5. The samosa filling/stuffing is ready.
6. Let it cool down.

1. Take 1.5-2 cups of all-purpose flour.
2. Make a well in between.
3. Add 4-5 tablespoons of oil.
4. Mix the oil well with the flour.
5. The texture changes.
6. This will take 4-5 minutes.

1. Add 1/2 tablespoon of salt (As per taste)
2. Add 1 tablespoon of carrom seeds.
3. Mix it well.
4. Gradually add water and make a smooth dough.
5. Don't make it too soft. The dough should be a bit hard.
6. The dough is ready.
7. Cover and keep the dough aside for 15-20 minutes.

1. After 20 mins, make small balls of the dough.
2. Roll it thin in a round shape.
3. Cut it from the middle such that you get 2 semi-circles.
4. Each semi-circle will become a samosa.

1. Fold one side as shown in the video.
2. Apply some water and stick to the other end.
3. Refer to the video attached.
4. You will get a cone where you have to fill in the potato stuffing we made.

1. Place 1-2 tablespoons of the potato stuffing into the cone.
2. Seal the samosa from all sides.
3. Make a triangle-shaped samosa.
4. Make sure there are no openings and it's perfectly sealed from all sides.
5. Similarly, make all the samosas.

1. Heat oil in a kadhai.
2. Once the oil is hot, keep the flame low.
3. Add the samosas into the hot oil carefully.
4. Deep fry the samosas on low flame till they are nicely crispy and golden brown in color.
5. Similarly, fry all the samosas.
6. Our samosas are ready.

1. Soak 3-4 cups of chickpea in 7-8 cups of water.
2. Soak it for a minimum of 5-6 hours before making chole masala. I usually soak it overnight.

1. After soaking, strain the chole.
2. Take a pressure cooker.
3. Add the strained chole and 1-2 cups of water.
4. Add 1 tablespoon of salt and 1/2 tablespoon of turmeric powder.
5. Cover the lid of the pressure cooker.
6. Cook it for 3-4 whistles on high flame and 5-6 whistles on low flame.
7. This will take around 20-30 mins to cook fully.
8. Turn off the flame.
9. The chickpeas are boiled and cooked well.
10. Strain the boiled chickpeas.
11. The chickpeas are now ready to cook.

1. Take a kadhai.
2. Heat some oil.
3. Add one tablespoon of cumin seeds.
4. Let it pop.
5. Add 2 finely chopped onions.
6. Sauté the onions till they are translucent.
7. Once the onions are translucent, Add 2 tablespoons of ginger garlic paste.
8. Cook till the raw smell goes away,

1. Add 2 finely chopped tomatoes.
2. Mix it well.
3. Add 1/2 teaspoon of salt.
4. Cover and cook the tomatoes for 1-2 minutes.

Add the following spices:

1. Turmeric powder (1/2 tablespoon)
2. Red chili Powder (1 tablespoon)
3. Coriander Powder (1/2 tablespoon)
4. Cumin Powder(1/2 tablespoon)
5. Chat Masala(1/2 Tablespoon)
6. Chole masala (2 tablespoons)
7. Salt (As per taste).

Mix everything well.

Cook the masala well.

1. Add the boiled chickpeas.
2. Mix everything well.
3. Add 1/2 cup of water (More or less) depending upon the consistency.
4. Cover and cook for 5 more minutes.
5. Our chole masala is ready.
6. Garnish it with some chopped fresh coriander leaves.

Take a mixer/grinder Jar.

Add

1. 1 cup of fresh coriander leaves.
2. 1 cup of Mint leaves.
3. 2-3 green chilies.
4. 1 small piece of ginger.
5. 3-4 cloves of garlic.
6. 1-2 tablespoons of lemon juice.

Grind and make a paste.

Add 2-3 tablespoons of water to meet the required consistency.

Our spicy green chutney is ready.

1. Take a saucepan.
2. Heat 1/2 tablespoon of oil.
3. Add a pinch of asafoetida.
4. Let it sizzle.
5. Add 750ml of water to it,
6. Add 50 grams of seedless tamarind, 50 grams of dates, and 50 gms of jaggery powder.
7. Let it boil.
8. Add 1 tablespoon of fennel seeds and salt as per taste.
9. Keep stirring and cooking till the water evaporates.
10. check the video for the required consistency.
11. Turn off the flame.
12. Let it cool.
13. Once it is cooled.
14. Grind it in the mixer/grinder till a smooth paste.
15. Add water if required.
16. Our tangy sweet chutney is ready.

1. Add 50 grams of seedless tamarind, 50 grams of dates, and 50 gms of jaggery powder.
2. Let it boil.
3. Add 1 tablespoon of fennel seeds and salt as per taste.
4. Keep stirring and cooking till the water evaporates.
5. Check the video for the required consistency.
6. Turn off the flame.
7. Let it cool.
8. Once it is cooled, Grind it in the mixer/grinder till a smooth paste.
9. Add water if required.
10. Our tangy sweet chutney is ready.

1. Whisk 1cup Curd and 2tbsp of sugar.
2. Sweet curd is ready!

1. Take a bowl.
2. Take 1-2 samosas into the bowl.
3. Break it into small pieces.
4. To that add the chole masala we prepared.
5. Add some chopped onions and chopped tomatoes.
6. On top of it add 1 tablespoon of spicy green chutney and 1 tablespoon of tangy tamarind chutney.
7. Add 5-6 tablespoons of sweet curd ( 1cup Curd and 2tbsp of sugar).
8. Garnish it with some nylon sev and spicy chana masala.
9. Top it with some pomegranate seeds.
10. Final garnish it with some Chopped coriander leaves.

Chole Samosa Chat is now ready!

Enjoy your Chole Samosa Chat!

Enjoy making and eating this with your family and friends. This was an absolutely delicious and roshni way of making chat. I love making as well as eating this. I hope you guys love it too. Do try making this and tell me how it was. I'm sure you will make it again and again as I do.

Also please follow me on Instagram @thelockdowncheff.

Thank you so much for reading!